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hondabbq

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  • Ladeback69 said: @hondabbq, how do you cold smoke on the egg?  I have a mini egg knock off and was thinking of doing this sometime on Naked Whiz. http://www.nakedwhiz.com/coldsmokingcan/coldsmokingcan.htm I found this on YouTube for Rec Tec o…
  • bigalsworth said: @hondabbq any updates on your impressions for comparison to the egg Just as any new piece in the arsenal you have to learn its ins and outs. I recently did a 6 butt cook. Only my second cook overall on the new grill.  A…
  • YEMTrey said: Looks fantastic!  Excellent work @hondabbq! Thank you sir. 
  • It can easily be done with the help of a raised grid thus creating 2 cooking levels. 4x 10lbs butts would be tight no matter the configuration but 4x 8-9 lb butts will be fine. Just know this going into it, they will be touching each other so some…
  • It will definitely rust if you don't take care of it.  Pit will be naturally coated in fat from being used on the egg. I always kept mine in the egg after every cook for 3 years until one fateful day this last summer.  I left it out and then we got …
  • JustineCaseyFeldown said: There a grade on that? i personalky have no desire to buy my meat prechewed, which is essentially what that is.  I ran the 'blade tenderizer' as a kid working in the meat department. If you own a jaccard (multiple sp…
  • JacksDad said: blind99 said: Would the alcohol denature the meat and screw it up? edit - here's a recipe from traeger https://www.traegergrills.com/recipes/pork/home-cured-bourbon-bacon I think I'll cure the bacon, and then s…
  • blasting said: That's offensive to minorities, or maybe women - well, someone's offended. Im offended that your even offended. Im calling my congressman.
    in A Comment by hondabbq October 27
  • Had a question, found the answer. couldnt delete the thread.
    in A Comment by hondabbq October 27
  • Thatgrimguy said: I would research Staub. It's just a hair better IMO and typically just a hair below in cost. I prefer my Staub to my Le Creuset because of the matt black interior finish. This finish seems to work much more like typical cast i…
  • I don't add anything.
  • No snow even here in winterpeg yet. 
  • Hans61 said: I think it was supposed to be better than rockwood right????     Not supposed to be............IS!! my go to standard lump. 
    in FOGO lump Comment by hondabbq October 22
  • Absolutely. My last cook was 6 butts and that is what I do every time. Cook, pull and into the FS in 1 lb bags, freeze. Reheat in simmering water. Your just cutting out the freezing. 
  • I read a story about how china is trolling kickstarter etc and releasing items prior to the crowd funding timeline is done.
  • As some of you are aware I'm a huge Mötley Crüe fan. In September my wife had this cake made from the neighbour who does it on the side. SWMBO took pic of my stage played bass and she incorporated it into the cake, personal inscription and all. Sadl…
  • Sea2Ski said: Great thread. I so badly want to do this. "This" being dried salumi and sausages, make different prosciuttos and  maybe a ham; but when I read, I get paranoid. White mold good, colors bad, ph, how humid for this temp..... It is o…
  • Little Steven said: hondabbq said: Anyone ever made a curing chamber out of an old fridge? I am thinking about taking the next step into charcuterie and doing my own air cured products. Do you have a basement? Would think yo…
  • Some what OT-  I don't drink a lot of coffee like some do. Realistically I have got into the habit of only drinking coffee in the winter on my ride into work. We rarely drink coffee at home just lounging around. It does happen but only maybe 1 or …
  • gerhardk said: PiratePig said: While maybe frowned upon by the "purists", I am a big Nespresso fan.  You can generally find pretty good deals on the equipment, but the pods are a little pricey...however the convenience is tough to beat…
  • JustineCaseyFeldown said: hondabbq said: JustineCaseyFeldown said: hondabbq said: Anyone ever made a curing chamber out of an old fridge? I am thinking about taking the next step into charcuterie and doing my own air…
  • JustineCaseyFeldown said: hondabbq said: Anyone ever made a curing chamber out of an old fridge? I am thinking about taking the next step into charcuterie and doing my own air cured products. i might suggest doing a bunch o…
  • onedbguru said: are there no directions on the back? Yes there is. Northgacock is gonna give me a tutorial. 
  • Don't follow baseball too much, but with only the one team to cheer for her goes "go Blue Jays"
  • cheeaa said: Sure. That wasnt cool. But this guy was talking about the event as a whole was pathetic and embarrassing because of all the cheering that was going on, which is ridiculous. It wasn't about the cheering it was about the way i…
    in Ryder Cup Comment by hondabbq October 3
  • YEMTrey said: I'm pulling for the US of A, but can't bring myself to root against the Euro's.  Simply some amazing golf on display this weekend.  Sit back and enjoy the quality of golf being played. You get it. I figured you would.  Ye…
    in Ryder Cup Comment by hondabbq October 2
  • scdaf said: If you get the factory half shelf extension rack, you can do 9.   I got that for my bday in late September. I bought a case of butts from work. They come in 6's. Come spring I'll take that challenge on. 
  • I just picked up a GMG JB. I have only done 1 cook so far. Gonna get it going this weekend with a 6 butt cook. Just had nose surgery yesterday so I'm off for 12 days. Can't do much for the first couple of days but I know I'll be bored by Friday, the…
  • Just was at a fundraising BBQ for a local guy who is going and competing. 
  • We buy a new vehicle every 3-4 years for myself and my wife. We live in the country and travel to work 60-70 km each day. Leasing doesn't make sense for us as we would be over the kms. We have no way to get to work if 1 vehicle goes down, as we don'…
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